Cumin Bbq Salmon Recipe
Woodfired spiced salmon, harvest rice blend, garlic roasted brussels, carrots, and fennel, grilled sweet corn crema
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
In a small bowl, mix cumin, paprika, garlic powder, olive oil, salt, and pepper to create a spice rub. Coat the salmon fillets with the spice mixture and let them marinate for 15-30 minutes.
- 2
Cook the Harvest Rice
In a medium pot, cook the harvest rice blend according to package instructions. Set aside when done.
- 3
Roast the Vegetables
Preheat the oven to 400°F (200°C). Trim the brussels sprouts, slice the carrots, and chop the fennel. Toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 4
Grill the Salmon
Preheat a grill or grill pan over medium-high heat. Grill the marinated salmon fillets for about 4-5 minutes on each side, or until cooked through and flaky.
- 5
Prepare the Sweet Corn Crema
While the salmon is grilling, grill the sweet corn until charred, about 8-10 minutes. Remove kernels and mix with sour cream and lime juice. Adjust seasoning with salt and pepper.
- 6
Serve
On each plate, serve a portion of the harvest rice, top with grilled salmon, and arrange the roasted vegetables. Drizzle with sweet corn crema.
